Hokkadio Authentic Chef’s Event
Hokkadio Authentic Chef’s Event
Join us as a Tokyo Michelin-starred chef and a beloved Niseko restaurant chef return to their Hokkaido roots, bringing their mastery of Japanese cuisine to this special occasion.
Experience the unparalleled elegance of simplicity that culminates in a truly extraordinary dining affair. This event promises a unique and onetime opportunity to savor the pinnacle of authentic Japanese cuisine.
Hokkaido Gastronomy:Produced by SUSHI KATO, Kitaguni.,inc.
- Date: 22 & 23 October
Time: Lunch - start at noon, Dinner - start at 18:00
Venue: Chikuyotei at UE Square [Map]
Guest: 40 pax / day (20 lunch & 20 dinner)
Price: SG$ 540 / person - Experience the Unparalleled Hokkaido Gastronomy at Chikuyotei in UE Square,Singapore!
Join us for a truly unique Hokkaido gastronomy event
taking place at Chikuyotei in UE Squire in Singapore!
Two distinguished chefs are making a special journey to Singapore for this remarkable occasion, Mr. Ryosuke Ito, the owner-chef of “Ensui” and a threetime Michelin star awardee, Mr. Jun Okada the executive chef of "SUSHI KATO,”a renowned high-end Kaiseki restaurant in Niseko, known for its exceedingly limited reservations.
The theme of this event is "Hokkaido Gastronomy x Utmost Simplicity.” At its core, it features the world-renowned UMAMI flavor, achieved through the use of premium Hokkaido kelp as the foundation for all the courses.
Our menu showcases the finest seafood sourced from the pristine waters of Hokkaido, spanning the Sea of Okhotsk, the Sea of Japan, and the Pacific Ocean - the jewels of Hokkaido. Employing authentic Japanese culinary techniques, we emphasize the natural essence of each ingredient, delivering dishes of exceptional simplicity and sophistication.
In addition to our exquisite cuisine, guests will have the opportunity to explore the diverse world of SAKE, savoring its various tastes and aromas at different temperatures throughout the meal. An exceptional gastronomic experience awaits as your pair warm sake with crab miso, uncovering the essence of Hokkaido in every sip.
From meticulous ingredient preparation to artful grilling, our chefs will craft mellow flavors that can only be realized during this special event.
Immerse yourself in the authentic presentation of Japanese cuisine at its finest, all within the captivating ambiance of Chikuyotei.
Don’t miss this exclusive opportunity to indulge in Hokkaido’s finest gastronomy right before your eyes.
Menu
Chef Profile
Mr. Ryosuke Ito
Born in Hokkaido in 1982, Chef Ito embarked on his culinary journey by graduating from a prestigious culinary school. His early career included stints at a traditional Ryotei (Japanese-style restaurant) and a renowned Japanese eatery in the vibrant heart of Akasaka, Tokyo. Later, he pursued excellence by joining the celebrated "Ryugin", a restaurant that earned the coveted 3 Michelin stars for an impressive 11 consecutive years. During his dedicated nine-year tenure there, Chef Ito honed his skills and deepened his appreciation for the art of Japanese cuisine.
In December 2020, Chef Ito realized his dream and opened his own establishment, “Ensui.” It didn’t take long for his culinary prowess to be recognirzed, as he earned a Michelin star in the very first year of operation, a feat he repeated in subsequent years. Additionally, “Enshi” secured a place in the prestigious "Gault et Millau” guide for two consecutive years. The name of his restaurant, “炎En水Sui" signified “En (flame) = grilling with charcoal fire" and “Sui (water) = pursuit the Umami dashi broth. At “Ensui,” Chef Ito masterfully captivates guests from around the world with the rich, savory dashi flavor that tantalizes both the eyes and the palate. He achieves this by meticulously slicing dried bonito into delicate flakes right before the yes of his customers, creating the foundation for his exquisite soup stock.
Chef Ito’s Restaurant Site: https://nihonryori-ensui.com/
Mr. Jun Okada
Chef Okada embarked on his illustrious journey as a Japanese cuisine chef in 2005, steadily crafting his expertise in the culinary arts. His remarkable career culminated in his appointment as the Executive Chef at SUSHI KATO GROUP in April 2023, a testament to his culinary prowess and leadership in the industry.Beyond the kitchen, Chef Okada has actively engaged with cultural experience programs designed for inbound travelers from across the globe, enriching their understanding of Japanese cuisine and culture. He has also lent his culinary mastery to catering numerous authentic Japanese dining experiences,including Chakaiseki and has made significant contributions to Japanese food recipe books and publications on traditional Japanese cuisine culture. Chef Okada’s global reach extends to international dinner events, where he has showcased his culinary artistry, and he has played a vital role in instructing chefs from abroad through Japanese Culinary Certification Program. In addition to his multifaceted career, Chef Okada assumes the role of a distinguished cooking instructor at the official residence of the Embassy of Japan and the NHK Culture Center, further solidifying his commitment to promoting the beauty of Japanese cuisine.
TV Appearances: Chef Okada has graced the television screen with his culinary insights, notably featured in “Trails to Oishii Tokyo” NHK WORLD JAPAN.
Awards: His exceptional contributions to modern Japanese cuisine have earned him prestigious accolatdes, including the Minister of Foreign Affairs Award and the Minister of Economy, Trade and Industry Award in the Modern Japanese Cuisine category of the National Japanese The Association for the Advancement of the Japanese Culinary Art.
Chef Okada’s Restaurant Site: https://welcomekato.jp/
Exclusive Offer of Premium Japanese Sake
We are offering our exclusive selection of premium sake at our upcoming event on 22nd and 23rd of October in Singapore!
To ensure not to miss this opportunity, we encourage you to pre-order it in advance, as the number of the bottles is limited.
MINAKI 720ml
This remarkable Japanese sake brand made its debut in 2022.
Immediately after its launch, it clinched the prestigious Trophy Award at the IWC, the world's most esteemed wine competition, surpassing 1,732 brands in the SAKE category.
Furthermore, MINAKI has triumphed in six other world-class sake competitions to solidify its status as an elite sake brand. To maintain its exceptional quality, this exquisite sake undergoes a strict annual production limited to just 1,000 bottles. Its exclusivity extends to gracing the menus of over 100 Michelin-starred restaurants and five-star hotels worldwide, making it a rarity outside of these esteemed venues.
- Kyokugen -
In celebration of our inaugural Guest Chef event in Singapore, we have something truly extraordinary in store - the "Kyokugen", MINAKI's masterpiece, an Ultimate Junmai Daiginjo. Crafted using highly acclaimed sake rice from Hyogo Prefecture Yamada-Nikiki, it undergoes an intricate 200-hour grinding process to achieve an exceptional 17% (＜50% to be categorized as Daiginjo) refinement level for its pure flavored profile. It is a true testament to the art of sake brewing.
[Price]
MINAKI Kyokugen 720ml: SG$650 (*** 10% DISCOUNT with advance payment ***)
[Quantity]
10 Bottles
Juyondai 720ml
This sake brand is so rare that it's considered the pinnacle of sake excellence, often referred to as a phantom in the world of sake connoisseurs. Its price tag ranks among the highest in Japanese sake and it's consistently climbing year after year.
The premium associated with Juyondai stems from its exceptional taste, meticulously crafted from top-tier rice and pristine water sources.
Sake preferences, as any other alcohol, vary widely - from dry to sweet, full-bodied to light and refreshing. Among these, Juyondai stands out as a universal favorite due to its fruity flavor, striking a harmonious balance that resonates with a wide range of palates.
The sake brewery whose history started back to 1615, one of the oldest sake producers with over 400 years of heritage, is nestled in the heart of Yamagata Prefecture, a region renowned for its rice cultivation. Their commitment to using locally sourced rice and the finest brewing ingredients means that large-scale production isn't feasible.
The source of water, another vital component in crafting high-quality taste sake, not only boasts exceptional purity but also a rich mineral content, further enhancing the sake's distinctive character.
- Ginjoshu -
The Ginjoshu we present today captivates with its invigorating aroma, achieved through meticulous long-term, low-temperature fermentation. It's a summer-exclusive sake, offering a crisp and revitalizing taste that perfectly complements the weather in Singapore.
[Price]
Juyondai Ginjo 720ml: SG$500 (*** 10% DISCOUNT with advance payment ***)
[Quantity]
7 Bottles
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